Lamb steaks with crushed peas and mint
https://www.coop.co.uk/recipes/lamb-steaks-with-crushed-peas-and-mint
This dish is summer on a plate — it works really well on the barbecue too
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Feeds
4
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Ready in
1 hour
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 16g
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Ingredients
- 375g Co-op lamb leg steaks, trimmed of fat
- Juice and zest of 1 lemon
- 2 cloves garlic, crushed
- 11/2 tbsp Co-op olive oil
- 1/2 tsp dried chilli flakes
- 500g Co-op British fresh peas (podded weight)
- Handful mint, finely chopped, plus a few leaves (optional)
- 4 tbsp Co-op reduced fat crème fraîche
- 80g Co-op Feta, crumbled
Method
- Put the lamb leg steaks in a roasting dish
- Mix the lemon juice with half the zest, the garlic, olive oil and chilli flakes, then season and pour over the lamb. Leave to marinate for 30 mins
- Heat a griddle pan over a medium-high heat
- Lift the lamb out of the marinade, shake off any excess and cook the steaks for 21/2 mins on each side
- Remove from the pan and rest for 8 mins
- While the lamb is resting, cook the peas in boiling water for 3 mins, until just tender
- Reserve a third of the peas and pulse the rest in a food processor with the mint and crème fraîche until you have a coarse texture
- Tip into a bowl, season and add the reserved peas
- To serve, spread the crushed peas over the base of a serving platter, thinly slice the lamb steaks and lay on top
- Garnish with the rest of the lemon zest, a few extra mint leaves, if using, and the Feta
